This is a raw cow's milk blue, (Jersey Holstein cross, winter here in Tasmania) and it's just over a month old.
Ricki Carroll's "Blue" recipe, it's been in a plastic box in the fridge. I made a batch of baby blues as well.
Checked it today and it was starting to slump a bit, so I unboxed it and sliced it.
So yellow! So creamy! It's a cross between a blue and a camembert, with a definite bloomy rind, softened paste and mild but rich blue flavour.
As it is so spreadable, it is destined for breakfasts, on toast, and in sandwiches.
The baby blues are also going soft inside, so I have wrapped them to "stop" them. They should make great gifts for mates who like milder blues and gooey cheese.
